Sweet/spicy or as costumers desired specification
Per costumers desired packaging
Black Pepper Oleoresin Botanical: Piper nigrum Family: N.O. Piperaceae Hindi Name: Gol Mirch General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun. Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc. Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae. Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature. Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.
Density - 570g/l min Moisture - 13% max Foreign matter - 0.5% max
Density - 550g/l min Moisture - 13% max Foreign matter - 0.5% max
Black pepper 500g/l FAQ Moisture :13.5% max Admixture : 1 % max Density: 500gl min
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Black Pepper is the dried mature berry of Pipernigrum, a climbing, perennial shrub mostly found in the hot, moist region of Southern India. The climbing woody stems have swollen nods with clinging roots at each node, which helps in anchoring the vine to the support trees(standards). It has a straight upward growing main stem and has lateral shoots from the axils of the leaves having shorter inter nodes without adventitious roots. In such branches, the terminal buds get modified into in�orescence (spike) and the auxiliary buds continue further growth. Pepper is considered originated in the hills of the southwestern Ghats of India. It is now grown in Indonesia, Malaysia, Sri Lanka, Thailand, China, Vietnam, Cambodia, Brazil, Mexico, and Guatemala, apart from its country of origin. Pepper requires a hot and humid climate and grows between 20 degrees north and south latitudes, from sea level to up to 1500 meters above MSL. The crop tolerates temperatures between 10 degrees and 40 degrees C. Well-distributed annual rainfall of 125 to 200 cm is considered ideal for pepper. Pepper is largely used by meat packers and in canning, pickling, baking, considering its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavor. It is an important component of culinary seasoning of universal use and is an essential ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes. White pepper is used in products like mayonnaise, where black specks of black pepper are not liked. Other products in use are pepper oil, oleoresin, micro encapsulated pepper, green pepper in brine, dehydrated green pepper, frozen pepper, etc. Black pepper is an essential ingredient in the Indian system of medicine. Piperine, the pungent principle in pepper oleoresin, helps to enhance bioavailability and is therefore used in pharmaceuticals. The major functional properties of pepper are analgesic, antipyretic, antioxidant, and antimicrobial.
Black Pepper is the dried mature berry of Pipernigrum, a climbing, perennial shrub mostly found in the hot, moist region of Southern India. The climbing woody stems have swollen nods with clinging roots at each node, which helps in anchoring the vine to the support trees(standards). It has a straight upward growing main stem and has lateral shoots from the axils of the leaves having shorter inter nodes without adventitious roots. In such branches, the terminal buds get modified into in orescence (spike) and the auxiliary buds continue further growth. Pepper is considered originated in the hills of the southwestern Ghats of India. It is now grown in Indonesia, Malaysia, Sri Lanka, Thailand, China, Vietnam, Cambodia, Brazil, Mexico, and Guatemala, apart from its country of origin. Pepper requires a hot and humid climate and grows between 20 degrees north and south latitudes, from sea level to up to 1500 meters above MSL. The crop tolerates temperatures between 10 degrees and 40 degrees C. Well-distributed annual rainfall of 125 to 200 cm is considered ideal for pepper. Pepper is largely used by meat packers and in canning, pickling, baking, considering its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavor. It is an important component of culinary seasoning of universal use and is an essential ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes. White pepper is used in products like mayonnaise, where black specks of black pepper are not liked. Other products in use are pepper oil, oleoresin, micro encapsulated pepper, green pepper in brine, dehydrated green pepper, frozen pepper, etc. Black pepper is an essential ingredient in the Indian system of medicine. Piperine, the pungent principle in pepper oleoresin, helps to enhance bioavailability and is therefore used in pharmaceuticals. The major functional properties of pepper are analgesic, antipyretic, antioxidant, and antimicrobial.
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Teja S17 Chilli Specification: ASTA color value : 40-60 Max. Pungency : 75,000-100,000 SHU Capsaicin : 0.50-0.70% Max . SS EXIM : Mundu S9 Chilli Specification: ASTA color value : 32.95. Pungency : 10,000-30,000 SHU Capsaicin : 0.166% Guntur Sannam 334 Specification: ASTA color value : 32.11 Pungency : 25000-30000 SHU Capsaicin : 0.226% Max.
